Chestnut Free Whole30 Salsa Verde Smoked Salmon Hash
Smoky, tangy, and loaded with color, this skillet hash is the kind of one-pan meal that makes you genuinely excited to eat well. Yukon Gold potatoes get pressed into a hot cast iron skillet until they're deeply golden and crisp, then tossed with charred bell pepper, zucchini, and warm spices before everything gets blanketed in a bright, blended tomatillo salsa verde. The hot-smoked salmon is nestled right on top at the end, so it warms through without overcooking and stays in satisfying, flaky chunks throughout the dish. Every single ingredient here is naturally free from tree nuts and chestnuts — no label-scanning required, just clean, whole foods from start to finish. The homemade salsa verde is a genuine revelation: boiled tomatillos, jalapeño, garlic, cilantro, and lime juice blend into something tangy and a little smoky that store-bought versions simply can't match. Sliced avocado and a squeeze of fresh lime over the top take it from great to absolutely craveable. This is the kind of recipe that earns a permanent spot in your weekend rotation.
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Learn more →Ingredients
4 servings
For the salsa verde
- 1 lb tomatillos, husked and rinsed
- 1 jalapeño, stemmed
- 2 cloves garlic, unpeeled
- ½ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp kosher salt
For the hash
- 1 ½ lbs yukon gold potatoes, cut into ½-inch dice
- 3 tbsp avocado oil, divided
- 1 medium red bell pepper, cut into ½-inch dice
- 1 medium zucchini, cut into ½-inch dice
- 4 scallions, white and light green parts only, thinly sliced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 8 oz hot-smoked salmon, skin removed and flaked into large chunks
For serving
- 1 ripe avocado, sliced (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Make the salsa verde: Place the tomatillos, jalapeño, and unpeeled garlic cloves in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 8–10 minutes, until the tomatillos are fully softened and have turned from bright green to olive-drab.
- 2
Drain the tomatillos and jalapeño. Peel the garlic cloves. Transfer everything to a blender along with the cilantro, lime juice, and 1/2 tsp kosher salt. Blend until smooth, about 30 seconds. Taste and adjust salt. Set aside.
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